Ingredients
2 stuffed shells (300 g) eachChange Servings
12 uncooked manicotti shells
1 pound Italian sausage
1 small onion, chopped
1 1/2 cups part-skim ricotta cheese
1/2 cup chopped fresh basil
1/4 cup KRAFT 100% Romano Shredded Cheese
2 cups pasta sauce
1 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA
Directions
1. Heat oven to 350 degrees F (175 degrees C).
2. Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet with onions; drain.
3. Drain manicotti. Add ricotta, basil and Romano to sausage mixture; mix well. Carefully stuff manicotti with sausage mixture.
4. Spread 1 cup pasta sauce onto bottom of 13×9-inch baking dish; top with manicotti and remaining sauce. Cover.
5. Bake 20 minutes or until heated through. Top with Mozza Cheese; bake, uncovered, 10 minutes or until melted.
PREP: 15 mins
COOK: 45 mins
Original recipe makes: 6 servings
